1. In a medium bowl, mix the all-pur­pose flour, bak­ing soda, egg, squid ink, and salt un­til thick. 2. Re­move the dry ends of the as­para­gus. 3. In a pan, heat the veg­etable oil. While wait­ing, dip the as­para­gus into the squid ink mix­ture. 4. Fry the as­para­gus un­til the squid ink coat­ing be­comes crisp. For the aioli sauce 1. In a pot, cook the chopped gar­lic and veg­etable oil on a low fire for around 10 to 15 min­utes. 2. Us­ing a strainer, sep­a­rate the oil from the gar­lic. 3. Us­ing a blender, com­bine milk and the cooked gar­lic. Pour the gar­lic oil into the blender lit­tle by lit­tle un­til mix­ture thick­ens. Add salt to taste.